In a sauté pan or saucepan, heat the remaining tablespoon of olive oil over a low flame and add corn, stirrin constantly for a few minutes. Then add cumin, bay leaves and the remaining cup of stock and cook until corn is tender.

When cauliflower and other vegetables are thoroughly cooked, cool soup and puree in a food processor. Add a bit of water if mixture becomes too thick.

Return the soup to soup pan and sitr in the cooked corn (remove bay leaves) and cooked brown rice. Season with desired amount of tamari soy sauce or salt. Heat to serve.

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